Best 3 Corn Poblano Potato Salad Recipes
In the realm of summer salads, the Corn Poblano Potato Salad reigns supreme, bringing together a symphony of vibrant flavors and textures. This delectable dish is a harmonious blend of tender baby potatoes, roasted corn kernels, fire-roasted poblano peppers, and a medley of fresh herbs, all tossed in a tangy and creamy dressing.
The Roasted Red Pepper Pasta Salad offers a delightful twist on the classic pasta salad, bursting with roasted red peppers, sun-dried tomatoes, and a zesty lemon-herb vinaigrette. This flavorful salad is a perfect accompaniment to grilled meats or fish and can easily serve as a light and refreshing main course.
If you're seeking a salad with a kick, the Spicy Mexican Street Corn Salad is the answer. This vibrant salad features grilled corn on the cob, tossed in a spicy mayonnaise-based dressing, and topped with a sprinkling of cotija cheese and chili powder. Its medley of flavors, textures, and heat makes it a standout dish.
The Classic Caesar Salad, a timeless favorite, finds its place among these delectable recipes. Its crisp Romaine lettuce, garlicky croutons, and creamy Caesar dressing come together in perfect harmony. This iconic salad is a crowd-pleaser, suitable for any occasion.
Last but not least, the Greek Salad brings a taste of the Mediterranean to your table. With its combination of fresh cucumbers, tomatoes, red onions, olives, and feta cheese, all drizzled with a tangy lemon-oregano dressing, this salad exudes the vibrant flavors and aromas of Greece.
GRILLED CORN AND POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)
GRILLED CORN AND POBLANO POTATO SALAD
Steps:
- Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.
- Meanwhile, prepare a grill or grill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad to taste with salt and pepper. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)
CORN-POBLANO POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Char 2 poblano peppers directly over a gas burner on medium heat; place in a bowl, cover and let cool. Char 4 ears of corn over the burner; let cool. Peel, seed and chop the poblanos and cut the corn kernels off the cobs. Cook 2 pounds quartered small red-skinned potatoes in salted boiling water until tender, 12 minutes; drain and let cool. Whisk 1/2 cup each mayonnaise, buttermilk and chopped parsley and 2 tablespoons chopped pickled jalapenos plus 2 tablespoons brine in a large bowl; season with salt. Add the vegetables and toss. Refrigerate 2 hours.
Tips:
- For a smokier flavor, roast the poblano peppers directly over an open flame or under a broiler until the skin is charred and blistered.
- If you don't have fresh corn on the cob, you can use frozen or canned corn kernels. Just be sure to drain and rinse them well before adding them to the salad.
- To make the dressing, you can use either sour cream or Greek yogurt. Greek yogurt will give the salad a tangier flavor.
- If you want to add some extra protein to the salad, you can cook some crumbled bacon or shredded chicken and add it to the salad.
- This salad is best served chilled, so be sure to refrigerate it for at least an hour before serving.
Conclusion:
This corn poblano potato salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. It is packed with flavor and is sure to be a hit with everyone who tries it. So next time you are looking for a new salad recipe, be sure to give this one a try. You won't be disappointed!
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